Kokova Magazine

Two-thirds of UK butchers could face closure unless the next generation of master butchers can be found quickly, according to the findings of a stark new report commissioned to coincide with National Butchers' Week, which takes place between 25th -31st March.

A survey of more than 200 butchers nationwide has found that only one in three has a 'natural successor' to take on the business following their retirement, either in the shape of a son or daughter or someone else already working within the business.

And only two out of five butchers currently has an apprentice, with traditional crafts like butchery 'slipping off the radar' as young people head into what they perceive to be more glamorous areas of retail.

With many of the UK's most skilled butchers edging towards retirement, the report's authors warn of a 'ticking time bomb' facing the industry.

Ironically, the report comes as more than three-quarters of butchers say they are enjoying buoyant sales, with demand for cheap cuts of meat - which can usually only be bought in specialist outlets as opposed to supermarkets - soaring, as families look for cheap but tasty meals during the economic downturn.

But despite offering new recruits the chance to learn a skilled trade and the potential to go on to run their own business, butchers report that the dearth of talent coming into the industry has never been so severe.

More than half of the butchers surveyed for the report said they currently had no apprentices, with lack of candidates being cited as the biggest reason for failing to fill positions.

In particular, they claimed the lack of interest was down to the UK’s so-called 'Foot Locker culture', the term born out of last summer's riots and now given to depict many youngsters' lack of ambition to do anything more challenging than sign on for benefits or find unskilled work.

Butchers who were quizzed for the report also claimed that young people now found retail businesses offering mundane work like McDonald's, Starbucks and Tesco more glamorous than working in a butcher's, while other unskilled jobs including traffic wardens, leisure centre workers and even refuse collectors were also perceived to be more coveted roles because they were 'easy'.

We have uncovered a real challenge for traditional, skilled professions such as butchery that need to entice a new generation of workers in order to survive and thrive. What's most surprising is that the findings come from an industry which offers apprentices the opportunity to learn a real trade, not only giving them a profession but also a real shot at entrepreneurship and at running their own business or even chain of businesses.

Ed Bedington, editor of trade magazine Meat Trades Journal, which organises National Butchers' Week.

The report is being backed by National Butchers' Week ambassador Henry Herbert who, along with his brother Tom, is fresh from starring in the popular Channel 4 series The Fabulous Baker Brothers.

Henry, a trained chef and butcher, runs Hobbs House Butchery alongside his brother’s Hobbs House Bakery in Chipping Sodbury, Gloucestershire, after rescuing a local butcher's from extinction as it, too, had no accession plan in place.

It's the best thing I've ever done and has given me a great platform for all the other work that I've gone on to do, including starring in my own TV show with my brother, appearing on numerous cookery shows and just generally having fun telling people about great food. Learning a trade like butchery gives you a great base to go and do whatever you want to do, as well as giving you job satisfaction and a feeling that you providing people with a really worthwhile service.

Sales of cheap cuts have rocketed in the last year as the economic downturn has bitten people’s budgets ever harder. 'National Butchers' Week is a great opportunity for people to remember the great service and array of meats that can be found at the local butcher.

It's also a great opportunity for us butchers to remind people of the expertise we have to offer, including knowledge we are just bursting to share about different cuts of meat and how to prepare them. National Butchers' Week is also an opportunity for us to remind everyone how great tasting, home-made dishes using meats that can sometimes only be found at your local butcher don’t have to cost the earth and often just a couple of pounds.

Henry Herbert

Meanwhile, the National Butchers' Week report also highlights how sales of cheap cuts of meat are booming during the economic downturn.

Sales of cheap cuts are up by as much as 40%, with offal, mutton, oxtail, brisket, pork belly, and beef cheeks, skirt and shins among the star performers.

Henry has released a host of austerity-busting recipes from the newly released The Fabulous Baker Brothers book to back National Butchers' Week, including a delicious Cassoulet, home-made Slider Burgers and Devilled Lamb's Kidneys.
www.nationalbutchersweek.co.uk